Compared with the fixed ingredients given in the Level 7 assessment, the difficulty is much greater. The ingredient Zhou Jinnan drew this time is pig intestines. Pig intestines are not only difficult to clean and cook, but also have a fishy smell. They are a common ingredient that tests the chef’s skills. Because of its own function and taste, it often appears on many people’s menu blacklists.

Ye Hefeng frowned the first time he saw Zhou Jinnan’s test questions. He is also one of the people who don’t like pig intestines. Although the chef’s professional ethics and reason tell him that he should not discriminate against any ingredient, he can’t do it emotionally.

Yuan Yuan and Yu Qing know Ye Hefeng’s taste, so after seeing the assessment ingredients, they said to Ye Hefeng at the same time: “Xiaofeng, you don’t like eating intestines, leave your share to the chef later.” “Hefeng, why don’t you share your share with us?” In the previous Level 6 assessment, Zhou Jinnan’s food portions were not particularly large each time, and it was even less than enough for three people to share. After the fourth-level assessment, two more examiners were added. Even if there was a star network between them, there was still the almighty FedEx! They proposed to pack at their own expense, what else could Yuan Yuan say? So there were more people to share.

Zhou Jinnan did not hesitate too much and chose the dish to make: “I decided to make braised intestines. Other ingredients needed are pepper powder, cinnamon powder, amomum powder, green onion, ginger, garlic, Shaoxing wine, soy sauce, bay leaves, tangerine peel…”

“Braised intestines? He is very confident.” Yu Qing said. He can also make this dish, but he will never choose it as the assessment dish.

Yuan Yuan’s eyes revealed his appreciation for Zhou Jinnan: “Since he dares to do it, he must have a plan in mind. You should have tasted it, right? His cooking skills are higher than all of you. The young are formidable.”

“How about comparing with you, Master?” Ye Hefeng couldn’t help asking.

“You have the answer in your mind, right?” Yuan Yuan’s expression showed no sign.

 The braised intestines that were served were reddish brown in color, with a rosy glow and a little bit of finely chopped coriander sprinkled on it. It was a favorite of meat lovers and heavy taste lovers. Yuan Yuan was the first to pick up his chopsticks. Zhou Jinnan used a very complete range of ingredients in this dish, and the fragrance of different spices lingered on the tip of the nose for a long time. The large intestine that was eaten was handled very well by Zhou Jinnan, and there was no fishy smell. The salty, sweet, bitter, spicy, and sour flavors of the braised intestines were clearly layered and complemented each other. It was surprisingly easy to accept, and even those with light tastes were willing to try it.

Seeing Yuan Yuan pick up his chopsticks, Yu Qing and Ye Hefeng followed suit. “Delicious!” Yu Qing said in surprise, “It would be best if it had rice. Hefeng, why are you still eating? Don’t you dislike eating large intestines?”

“I can accept this dish.” Ye Hefeng picked up his chopsticks as fast as Yu Qing, “I wonder what Zhou Jinnan will cook next? It’s almost the last dish.”

“Yes, this is already the assessment for the seventh-level chef.” There is only one assessment left. If he passes, Zhou Jinnan will accomplish an unprecedented feat. Tsk, time flies so fast, how come there is only one assessment left?

Yuan Yuan sighed, “I wonder when Zhou Jinnan’s restaurant will officially open? I really want to go there early to show my support.”

“After the assessment is over, you can ask Zhou Jinnan.” Yu Qing gave the score of this assessment on his scoreboard.

 In the assessment live broadcast room of the Gourmet Association, everyone was enjoying the pleasure brought by the food. Zhou Jinnan had never cooked so many dishes in his live broadcast at one time. This time, because of the assessment, he completed more than ten dishes in a row, finally letting the live broadcast audience who had been drooling over the food made by Zhou Jinnan to feast.

[The nine-turn large intestine is also delicious! I can no longer use other adjectives except delicious. ]

[I must have passed this time, right? I am not surprised at all. ]

[Look at the expressions of the examiners, it is obvious that they are as intoxicated by Zhou Jinnan’s food as we are. ]

[Although Zhou Jinnan had not taken the chef level test before, the level of his level can be seen from his food. It is obvious that the previous assessments were not a problem for him. ]

[But the eighth-level assessment should not be that easy, right? ]

[I don’t think so. Zhou Jinnan looked confident and didn’t seem to be worried about not being able to pass the eighth-level assessment later.  ]

[As someone who has had the honor of having tasted the cooking of a master, I can attest that Zhou Jinnan’s cooking skills are definitely not inferior to those of the masters. ]

[But the requirements and standards for the master-level assessment are different from before. What if he can’t pass? ]

[Stop talking, it’s already started.]

[I wonder what Zhou Jinnan will cook this time? He hasn’t cooked the signature dish of Jushanlou, steamed knife fish, yet. Will it be this dish?]

Steamed knife fish is currently the most popular and intriguing dish, and it’s understandable that the audience has such speculation. However, every dish Zhou Jinnan made in the assessment, except for the given dishes, was something he had never made before.

The eighth-level assessment does not give any requirements, which means that no hints will be given, and all ideas must be thought of by the chef himself. What will he cook? Yuan Yuan and the other two were all guessing. The difficulty of the eighth-level assessment is much greater than that of the seventh-level assessment. There are no requirements, but the finished work must not only be delicious, but also have its own characteristics. At the same time, another default rule in the food industry is that the soothing degree of the eighth-level dishes on mental power must reach more than 35%.

Soon, Zhou Jinnan submitted a new list of ingredients, squab, flour, olive oil, maltose, hazelnuts, mushrooms… From the list of ingredients alone, it is impossible to tell what Zhou Jinnan is going to do.

Two new master-level chefs have joined the assessment examiners, Su Kaicheng and Min Hanhai. Both of them are famous people in the food industry far away in the capital star, and they have some friendship with Yuan Yuan. When Zhou Jinnan was concentrating on coloring the squab, these two were in the communication room of the Star Network assessment examiners with Yuan Yuan, and gathered in a small room with the Star Network virtual images of the other five examiners.

Through the live broadcast of the Star Network, even if they are far away in the capital star, Zhou Jinnan’s every move can be seen clearly. They were all attracted by Zhou Jinnan’s success in passing the Level 8 exam. Min Hanhai had heard of Zhou Jinnan before. At this moment, they were guessing based on Zhou Jinnan’s list. Compared with other confused audiences, they, as chefs, had more experience and food knowledge reserves, so their guesses were much more well-founded.

“Suckling pigeon, roasted squab or grilled squab?” Su Kaicheng was the first to put forward his guess.

 “Crispy pigeon or braised pigeon?” Ye Hefeng also guessed, “These are all famous dishes, both are possible, right?”

Min Hanhai shook his head: “No, he also used flour. Using flour to make pigeon… His steps look like he’s making noodles? He won’t start with noodles, will he? Could it be…”

“You mean noodles?” Yuan Yuan was prompted by Min Hanhai and thought of the answer in Min Hanhai’s mind, “It can’t be that famous dish, right?”

Su Kaicheng also thought of it and agreed with Min Hanhai’s opinion: “Looking at his method and the ingredients he prepared, it probably is. But the filling is a little different from the method I know.”

 “Of course, when such a famous dish is brought out, it must have its own unique secrets and methods. How can it be exactly the same?”

“Master, which dish are you talking about?” Ye Hefeng became more and more confused as he listened, “Why can’t I see it?”

Yuan Yuan reminded Ye Hefeng with a tone of regret: “In addition to practicing cooking, you should learn more about related knowledge. Noodles and pigeon are such obvious main ingredients, but you can’t tell? Don’t you know that Phoenix returns to the nest!” His little apprentice is a cooking idiot. He is usually diligent and eager to learn everything, but he is too lazy to expand his knowledge and has no interest in understanding the cuisine he is not proficient in.

Phoenix returns to the nest? ! Knowing the answer, look at Zhou Jinnan’s actions again. All actions become orderly in the eyes of Ye Hefeng and the chef who didn’t see what Zhou Jinnan was going to do before.

 “Hasn’t this dish been lost for a long time?!” Yu Qing couldn’t help but be surprised, “He actually restored it?”

“Look, learn as much as you can.” Yuan Yuan stopped talking after saying this. He started at Zhou Jinnan’s actions and remembered them in his mind. He was prepared to go back and try to make it himself after the test was over. Seeing Zhou Jinnan standing in front of the cooking table for so long, he also felt a little itchy.

Su Kaicheng and Min Hanhai’s expressions were almost the same as Yuan Yuan’s. Even the masters valued this dish so much, so naturally, others did not dare to neglect it. They stopped communicating and focused on watching Zhou Jinnan’s actions.

Phoenix Returns to the Nest, as the name suggests, the finished dish will be in the shape of a bird lying in a nest. Yuan Yuan had seen the images of Phoenix Returns to the Nest handed down, and always thought that the most important part of this dish was the exquisite bird’s nest underneath. However, at this time, Zhou Jinnan’s approach was completely focused on processing the pigeon.

 The pigeon was patiently plucked of all the fluff left on the skin without any damage, and then fully marinated with cooking wine, soy sauce, bay leaves and other complicated seasonings and spices. While the pigeon marinated and left to rest, Zhou Jinnan began to knead the dough to make the noodles needed for the bird’s nest. After the noodles were made, there was still some time before the marinating was completed, so he used this time to stir-fry the maltose and melt it into a golden and clear syrup. Then he brushed it layer by layer on the surface of the marinated pigeon with a small brush, and then put it aside to wait for the syrup to completely dry and solidify.

Dried mushrooms, shiitake mushrooms, Chinese cabbage, wolfberries, winter bamboo shoots, ham… Nearly ten ingredients, each of which was small in quantity, were cut into small pieces in turn, mixed with seasonings, marinated, and then stir-fried over high heat. After being taken out of the pot, they were stuffed into the completely dried pigeon belly.

Zhou Jinnan made it in an orderly manner. He did not submit the fried pigeon directly when it was placed on the nest, but began to arrange the plate.